Site plan showing location of business; location of building on site including .... Is adequate and approved freezer and
Chicago Department of Public Health
Food Protection Division FOOD ESTABLISHMENT PLAN REVIEW APPLICATION _____ NEW
_____ REMODEL
_____ CONVERSION
Name of Establishment _____________________________________________________________________ Address of Establishment ___________________________________________________________________
City _______________________________ State _______________ ZIP Code _________________ Category:
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Restaurant
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Institution
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Daycare
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Grocery Store
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Retail food Market
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Other __________________
Name of Owner ____________________________________________________________________________
NAME UNDER WHICH FOOD LICENSE IS TO BE ISSUED (Individual(s) or Corporation Name) ___________________________________________________________ Applicant’s Name (If other than the owner) ______________________________________________________ Applicant’s Address ________________________________________________________________________ City _____________________________________ State _________________ ZIP Code _________________ Phone __________________________ Cell _____________________ Other Phone __________________ FAX # ___________________________ E-Mail Address __________________________________________ Name of Architect ___________________________________________________________________________ Days of Operation:
Hours of Operation:
I have submitted plans / application to the following authorities on the following dates:
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Zoning
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Planning
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Police
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Conservation
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Dept of Construction and Permits
Date
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Plumbing
Date
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Building
Date
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Fire
Date
Date
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Dept. of Business Affairs and Licensing
Date Date Date Date
Projected start date of project ___________________________________________________ Projected date for completion of project __________________________________________
Total Square feet of Facility Number of floors on which the operations are conducted _________________ Maximum meals to be served: (approx.) Breakfast ______ Lunch ______ Dinner _______
Type of Service
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Grocery
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Caterer Off-Site
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Full Service Restaurant
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Catering On- Site
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Cafeteria
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Mobile Vendor
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Sit Down Meals
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Hot Dog Cart
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Buffet Style
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Seasonal Outdoor Est.
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Delicatessen
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Tavern
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Take Out
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Seasonal Outdoor, Est.
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Other _________________________________________________
Number of Staff _______________
Maximum Per Shift ___________________
Number of Seats __________________ Please enclose the following documents:
! Proposed Menu (including seasonal, off-site and banquet menus) ! Manufacturer Specification sheets for each piece of equipment shown on the plan ! Site plan showing location of business; location of building on site including alleys, streets; and location of any outside equipment (dumpsters, well, septic system – if applicable) ! Plan drawn to scale of food establishment showing location of equipment , plumbing, electrical service and mechanical ventilation ! Equipment schedule
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CONTENTS AND FORMAT OF PLANS AND SPECIFICATIONS
1. Provide plans that are a minimum of 11x14 inches in size including the layout of the floor plan accurately drawn to a minimum scale of ¼ inch = 1 foot. This is to allow for ease in reading plans. 2. Include: Proposed menu seating capacity, and projected daily meal volume for food service operations. 3. Show the location and when requested, elevated drawings of all food equipment. Each piece of equipment must be clearly labeled on the plan with its common name. Submit drawings of selfservice hot and cold holding units with sneeze guards. 4. Designate clearly on the plan equipment for adequate rapid cooling, including ice baths and refrigeration, and for hot-holding potentially hazardous foods. 5. Label and locate separate food preparation sinks when the menu dictates to preclude contamination and cross-contamination of raw and ready-to-eat foods. 6. Clearly designate adequate hand washing lavatories for each toilet fixture and in the immediate area of food preparation. 7. Provide the room size, aisle space, space between and behind equipment and the placement of the equipment of the floor plan. 8. On the plan represent auxiliary areas such as storage rooms, garbage rooms, toilets, basements and/or cellars used for storage of food preparation. Show all features of these rooms as required by the guidance manual.
9. Include and provide specifications for: a. Entrances, exits, loading/unloading areas and docks; b. Complete finish schedules for each room including floors, walls, ceilings and coved juncture bases; c. Plumbing schedule including location of floor drains, floor sinks, water supply lines, overhead waste-water lines, hot water generating equipment with capacity and recovery rate, backflow -prevention, and wastewater line connections; d. Lighting schedule with protectors; (1) At least 110 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry food storage areas and,, in, other areas and rooms during periods of cleaning;
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(2) At least 220 lux (20 foot candles): a) At a surface where food is provided for consumer self-service such as buffets and salads or where fresh produce or packaged, foods are sold or offered for consumption; b) Inside equipment such as reach-in and under-counters refrigerators; c) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil. storage, and in toilet rooms; and (3) At least,540 lux (50 foot candles) at a surface Where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. e. Food Equipment schedule to include make and model numbers and listing of equipment that is certified or classified for sanitation by, an ANSI accredited certification program (when -applicable). a. Source of water supply and method of sewage disposal. Provide the location of these facilities and submit evidence that state and local regulations are complied with; g. A color coded flow chart demonstrating flow patterns for: - Food (receiving, storage, preparation service); - Food and dishes (portioning, transport, service, - Dishes (clean, soiled, cleaning storage); - Utensil (storage, use, cleaning); - Trash and garbage (service area.. holding, storage);
h. Ventilation- schedule for each room; i. A mop sink or curbed cleaning facility with facilities for hanging wet mops; j. Garbage can washing are at facility, k. Cabinets for storing toxic chemicals; l. Dressing rooms, locker areas, employee rest areas, and/or coat rack as required; m. Completed Section 1; n. Site plan (plot plan)
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FOOD PREPARATION REVIEW Check categories of Potentially Hazardous Foods (PHF's) to be handled, prepared and served. CATEGORY
Yes
No
1. Thin meats, poultry, fish, eggs (hamburger, sliced meats; fillets)
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2. Thick meats, whole poultry (roast beef; whole turkey, chickens, hams)
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3. Cold processed foods (salads, sandwiches, vegetables) 4. Hot processed 1oods (soups, stews, rice/noodles, gravy, chowders, casseroles) 5. Bakery goods (pies, custards, cream fillings & toppings)
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6. Other ___________________________________________________ ___________________________________________________
* A generic HACCP plan for each category of food may be available from the regulatory authority for reference.
PLEASE CIRCLE / ANSWER THE FOLLOWING OUESTIONS FOOD SUPPLIES: 1. Are all food supplies from inspected and approved sources? YES / NO 2. What are the projected frequencies of deliveries for Frozen foods_______________________, Refrigerated foods ________________, and Dry goods ________________________________. 3. Provide information on the amount of space (in cubic feet) allocated for. Dry storage ________________________________________ , I
Refrigerated Storage ________________________________ , and Frozen storage _____________________________________ . 4. How will dry goods be stored off the floor? _________________________________________ _____________________________________________________________________________
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COLDSTORAGE: 1. Is adequate and approved freezer and refrigeration available to store frozen foods frozen, and refrigerated foods at 41 degrees F (5 degrees C) and below? YES/NO Provide the method used to calculate cold storage requirements. 2. Will raw meats, poultry and seafood be stored in the same refrigerators and freezers with cooked/ready-to-eat foods? YES / NO If yes, how will cross-contamination be prevented? ___________________________________ _____________________________________________________________________________ 3. Does each refrigerator/freezer have a thermometer? YES NO Number of refrigeration units: ____________ Number of freezer units: ________________ 4. Is there a bulk ice machine available? YES / NO
THAWING FROZEN POTENTIALLY HAZARDOUS FOOD: Please indicate by checking the appropriate boxes how frozen potentially hazardous foods (PHF’s) in each category will be thawed. More than one method may apply. Also, indicate where thawing will take place. Thawing Method
*THICK FROZEN FOODS-
-THIN FROZEN FOODS
Refrigeration Running Water Less than 70°F (21°C) Microwave (as part of cooking process) Cooked from Frozen state Other (describe) * Frozen foods: approximately one inch or less = thin, and more than an inch = thick. COOKING: 1. Will food product thermometers be used to measure final cooking / reheating temperatures of PHF’s? YES / NO What type of temperature measuring device: _____________________________________________
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Minimum cooking time and temperatures of Product utilizing convection and conduction heating equipment Beef Roasts Solid seafood pieces Other PHFs Eggs Immediate service Pooled*
130 degrees F 0 21 min) 145 degrees F (15 sec) 145 degrees F 0 5 sec) 145 degrees F (15 sec) 155 degrees F (15 sec)
(*pasteurized eggs must be served to a highly, susceptible Population) Pork Comminuted meats/fish Poultry Reheated PHFs
145 degrees F (15 sec) 155 degrees F (15 sec) 165 degrees F (15 sec) 165 degrees F (15 sec)
2. List types of cooking equipment ______________________________________________________ ___________________________________________________________________________________ HOT/COLD HOLDING: 1. How will hot PHF's be maintained at 140 degrees F (60 degrees C) or above during holding for service? Indicate type and number of hot holding units. ___________________________________________________________________________________ ___________________________________________________________________________________ 2. How will cold PHF's be maintained at 40 degrees F (5 degrees C) or below during holding for service? Indicate type and number of cold holding units. ___________________________________________________________________________________ ___________________________________________________________________________________ COOLING: Please indicate by checking the appropriate boxes how PHFs will be cooled to 40 degrees F (4 degrees C) within 6 hours (140 to 70 degrees F in 2 hours and 70 to 40 degrees F in 4 hours). Also indicate where the cooling will take place. COOLING METHOD
THICK MEAT
THIN MEAT
THIN SOUP/ GRAVY
Shallow Pans Ice Bath Reduce 7
THICK SOUP / GRAVY
RICE / NOODLES
COOLING METHOD
THICK MEAT
THIN MEAT
THIN SOUP/ GRAVY
THICK SOUP / GRAVY
RICE / NOODLES
Volume or Size Rapid Chill Other (Describe) REHEATING: 1. How will PHFS that are cooked, cooled, and reheated for hot holding be reheated so that all parts of the food reach a temperature of at least 165 degrees F for 15 seconds. Indicate type and number of units used for reheating foods. _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ 2. How will reheating food to 165 degrees F for hot holding be done rapidly and within 2 hours? PREPARATION: 1. Please list categories of foods prepared more than 12 hours in advance of service. 2. Will food employees be trained in good food sanitation practices? YES / NO Method of training: ____________________________________________________________________ _____________________________________________________________________________ Number(s) of employees:
_________________________________
Dates of completion: ______________________________________ 3. Will disposable gloves and/or utensils and/or food grade paper be used to prevent handling of ready-to-eat foods? YES/ NO 4. Is there a written policy to exclude or restrict food workers who are sick or have infected cuts and lesions? YES / NO 5. Please describe briefly. _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ Will employees have paid sick leave? YES / NO 6. How will cooking equipment, cutting boards, counter tops and other food contact surfaces which cannot be submerged in sinks or put through a dishwasher be sanitized? Chemical Type: Concentration:
_________________________ _________________________
Test Kit:
YES / NO 8
7. Will ingredients for cold ready-to-eat foods such as tuna, mayonnaise and eggs for salads and sandwiches be pre-chilled before-being mixed and/or assembled? YES/No If not, how will ready-to-eat foods be cooled to 41 degrees F. _______________________________ _____________________________________________________________________________ _____________________________________________________________________________ 8. Will all produce be washed on-site prior to use? YES / NO 9. Is there a planned location used for washing produce? YES NO,
Describe _______________
_____________________________________________________________________________ _____________________________________________________________________________ If not, describe the procedure for cleaning and sanitizing multiple use sinks between uses. _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ 10. Describe the procedure used for minimizing the length of time PHFs will be kept in the temperature danger zone (40 degrees – 140 degrees F) during preparation. _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ 11. Provide a HACC P plan for specialized processing methods such as vacuum packaged food items prepared on-site or otherwise required by the regulatory authority. 12. Will the facility be serving food to a highly susceptible population? YES / No If yes, how will the temperature of foods be maintained while being transferred between the kitchen and service area? _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ _____________________________________________________________________________ 9
A. FINISH SCHEDULE Applicant must indicate which materials (quarry tile, stainless steel, 4” plastic coved molding, etc.) will be used in the following areas. FLOOR
COVING
Kitchen Bar Food Storage Other Storage Toilet Rooms Dressing rooms Garbage & Refuse storage Mop Service Basin Area Warewashing Area Walk-in Refrigerator and Freezer
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WALLS
CEILING
B. INSECT AND RODENT CONTROL. APPLICANT.. Please check appropriate boxes. YES
NO
NA
1. Will all outside doors be self-closing and rodent proof ?
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2. Are screen doors provided on all entrances left open to the outside?
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3. Do all openable windows have a minimum #16 mesh screening?
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4. Is the placement of electrocution devices identified on the plan?. 5. Will all pipes & electrical conduit chases be sealed; ventilation systems exhaust and
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intakes protected? 6. Is area around building clear of unnecessary brush, lifter, boxes and other harborage? 7. Will air curtains be used? If yes, where? _________________________________
_________________________________________________________________ C. GARBAGE AND REFUSE Inside 8. Do all containers have lids? __________________________________________________________ 9. Will refuse be stored inside? If so, where? _______________________________________________ 10. Is there an area designated for garbage can or floor mat cleaning? ___________________________ 11. Will a dumpster be used? _______________
Number __________ Size __________________
Frequency of pickup _________________________ Contractor __________________________ 12. Will a compactor be used? _______________ Number
__________
Size ________________
Frequency of pickup _________________________ Contractor __________________________ 13. Will garbage cans be stored outside? _______________________ 14. Describe -surface and location where dumpster/compactor/garbage cans are to be stored _________ ___________________________________________________________________________________ ___________________________________________________________________________________ ___________________________________________________________________________________ 11
15. Describe location of grease storage receptacle __________________________________________ ___________________________________________________________________________________ ___________________________________________________________________________________ 16. Is there an area to store recycled containers? ___________________________________________ Describe ___________________________________________________________________________ ___________________________________________________________________________________ Indicate what materials are required to be recycled;
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Glass Metal Paper Cardboard Plastic
17. Is there any area to store returnable damaged goods? ____________________________________ D. PLUMBING CONNECTIONS AIR GAP
AIR BREAK
*INTEGRAL
18. Toilet 19. Urinals 20. Dishwasher 21. Garbage Grinder 22. Ice machines 23. Ice storage bin 24. Sinks a. Mop, b. Janitor c. Handwash d. 3 Compartment e. 2 Compartment f. 1 Compartment g. Water Station 25. Steam tables 26. Dipper wells 27. Refrigeration Condensate Drain line
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* P TRAP
VACUUM BREAKER
CONDENSATE
AIR GAP
AIR BREAK
*INTEGRAL
VACUUM BREAKER
* P TRAP
CONDENSATE
28. Hose Connection 29 Potato Peeler 30. Beverage Dispenser w/carbonator 31. Other
TRAP: A fitting or device that provides a liquid seal to prevent the emission of sewer gases without materially affecting the flow of sewage or waste water through ft. An integral trap is one that is built directly into the fixture, e.g., a toilet fixture. A "P" trap is a fixture trap that provides a liquid seal in the shape of the letter NP". Full "S" traps are prohibited. 32. Are floor drains provided & easily cleanable, if so, indicate location: ________________________ ________________________________________________________________________________
E. WATER SUPPLY 33. Is water supply public [
] or private [
]?
34. If private, has source been approved? YES [ ] NO [ Please attach copy of written approval and/or permit.
] PENDING [
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35. Is ice made on premises [ ] or purchased commercially ? If made on premise, are specifications for the ice machine provided? YES [ ] NO [ ] Describe provision for ice scoop storage: _______________________________________________ ________________________________________________________________________________ Provide location of ice maker or bagging operation _________________________________________ 36. What is the capacity of the hot water generator? _________________________________________ ________________________________________________________________________________ 37. Is the hot water generator sufficient for the needs of the establishment? Provide calculations for necessary hot water (see Part 5 & Part 9 Under Section III in this manual)
38. Is there a water treatment device?
YES [
] NO [
]
If yes, how will the device be inspected & serviced? _____________________________________ __________________________________________________________________________________ 13
39. How are backflow prevention devices inspected & serviced? _______________________________ ___________________________________________________________________________________
F. SEWAGE DISPOSAL
40. Is building connected to a municipal sewer?
YES [
41. If no, is private disposal system approved? YES [ Please attach copy of written approval and/or permit. 42. Are grease traps provided? YES [ ]
] NO [ ] NO [
] ] PENDING [
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NO [ ]
If so, where? ____________________________________________________________________ Provide schedule for cleaning & maintenance __________________________________________
G. DRESSING ROOMS 43. Are dressing rooms provided?
YES [
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NO [
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44. Describe storage facilities for employees' personal belongings (i.e., purse, coats, boots, umbrellas, etc.) ________________________________________________________________________________ ________________________________________________________________________________ H. GENERAL 45. Are insecticides/rodenticides stored separately from cleaning & -sanitizing agents? YES [
]
NO [
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Indicate location: _________________________________________________
46. Are all toxics; for use on the premise or for retail sale (this includes personal medications), stored away from food preparation and storage areas? YES [ ] NO [ ] 41. Are all containers of toxics; including sanitizing spray bottles clearly labeled? YES [
] NO [ ]
48. Will linens be laundered on site? YES [ ] NO [ ] If yes, what will be laundered and where? ____________________________________________ If no, how will linens be cleaned? ______________________________________________________ 14
49. Is a laundry dryer available?
YES [
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NO [
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50. Location of clean linen storage: _____________________________________________________ 51. Location of dirty linen storage: _____________________________________________________ 52. Are containers constructed of safe materials to store bulk food products? YES [ ]
NO [ ]
Indicate type: _______________________________________________________________________ 53. Indicate all areas where exhaust hoods are installed:
LOCATION
FILTERS & / OR EXTRACTION DEVICES
SQUARE FEET
FIRE PROTECTION
AIR CAPACITY CFM
AIR MAFKEUP] CFM
54. How is each listed ventilation hood system cleaned? _____________________________________ ________________________________________________________________________________ I. SINKS 55. Is a mop sink present? YES [
] NO [
]
If no, please describe facility for cleaning of mops and other equipment. _______________________ __________________________________________________________________________________ 56. If the menu dictates, is a food preparation sink present? J. DISHWASHING FACILITIES 57. Will sinks or a dishwasher be used for warewashing?
! Dishwasher ! Two compartment sink ! Three compartment sink
58. Dishwasher Type of sanitization used: 15
! Hot water (temp. provided) ! Booster heater ! Chemical type Is ventilation provided?
YES [
]
NO [
]
59. Do all dish machines have templates with operating instructions? YES [
] NO [
]
60. Do all dish machines have temperature/pressure gauges as required that are accurately working? YES [
]
NO [
]
61. Does the largest pot and pan fit into each compartment of the pot sink? YES [ If no, what is the procedure for manual cleaning and sanitizing? 62. Are there drain boards on both ends of the pot sink?
YES [
]
NO [
] NO [
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63. What type of sanitizer is used?
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Chlorine Iodine Quaternary ammonium Hot water Other
64. Are test papers and/or kits available for checking sanitizer concentration? YES [ ] NO [ ] K. HANDWASHING/ TOILET FACILITIES 65. Is there a handwashing sink in each food preparation and warewashing area?
YES [ ]
NO [
66. Do all handwashing sinks, including those in the restrooms, have a mixing valve or combination faucet? YES [ ] NO [ ] 67. Do self-closing metering faucets provide a flow of water for at least 15 seconds without the need to reactivate the faucet? YES [ ] NO [ ] 68. Is hand cleanser available at all handwashing sinks?
YES [
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NO [
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69. Are hand drying facilities (paper towels, air blowers, etc.) available at all handwashing sinks? YES [
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NO [
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70. Are covered waste receptacles available in each restroom? YES [ ] NO [ 16
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71. Is hot and cold running water under pressure available at each handwashing sink? YES [
72. Are all toilet room doors self-closing?
YES [
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NO [
NO [ ]
73. Are all toilet rooms equipped with adequate ventilation?.
YES [
] NO [
74. If required, is a handwashing sign posted in each employee restroom? L.
]
YES [
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NO [
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SMALL EQUIPMENT REQUIREMENTS
75. Please specify the number, location; and types of each of the following: Slicers _______________________________________________________________ Cutting Boards ________________________________________________________ Can Openers __________________________________________________________ Mixers _______________________________________________________________ Floor Mats ____________________________________________________________ Other ________________________________________________________________ STATEMENT: I hereby certify that the above information is correct and I fully understand that any deviation from the above without prior permission from this Health Regulatory office may nullity final approval. Signature(s) ________________________________________________________________ _________________________________________________________________ owner(s) or responsible representative(s) Date: ___________________ Approval of these plans and specifications by this Regulatory Authority does not indicate compliance with any other code, law or regulation that may be required-federal, state, or local. It further does not constitute endorsement or acceptance of the completed establishment (structure or equipment). A pre-opening inspection of the establishment with equipment in place & operational will be necessary to determine ff it complies with the local and state laws governing food service establishments.
PRA-CL-5-3-07
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